Christmas Stollen - CD Recipes -
Cooking District Recipes

Christmas Stollen

Categories: Breads, Breakfast
2 loaves
Step 1
2 1/4 cups • All purpose flour
1/2 cup • Sugar
1 1/2 tsp • Baking powder
1/2 tsp • Salt
Preheat your oven to 325F. Lightly grease a baking sheet or line with parchment paper. In a large bowl, mix flour, sugar, baking powder, and salt.
Step 2
1/2 cup • Butter, cold
Cut cold butter into small chunks. Using a pastry blender or two knives using a scissor style, blend butter into the flour to form uneven crumbs.
Step 3
1 cup • Ricotta cheese
1 each • Egg, large
1 tsp • Vanilla extract
1 tsp • Lemon zest
1/2 cup • Dark or golden raisins
1/2 cup • Dried fruit (your choice of cherries, cranberries, currants, apricots, mixed) • chopped
1/3 cup • Slivered almonds - toasted
In a separate bowl, mix ricotta cheese, egg, vanilla, and lemon zest.

Add the fruit and almonds into the flour mixture and toss until evenly distributed. Combine wet and dry ingredients. Mix until most of the flour is moistened.

Turn the dough out onto a lightly floured work surface. Knead two or three times until dough holds together. Divide dough in half. Roll each piece of dough into an 8 x 7 oval about -inch thick.

Fold each piece of dough in half lengthwise, leaving the edge of the top half about -inch short of the edge of the bottom half.
Step 4
Using the edge of your hand, press the dough to seal about 1 inch in back of open edge; this makes the traditional stollen shape.

Place the stollen on the prepared baking sheet. Bake around 40 minutes, until light brown around edges or until a toothpick inserted in center comes out clean.
Step 5
6 tbsp • Butter • melted
3/4 cup • Confectioner's sugar
Remove the stollen from oven and transfer to a wire rack. Brush each loaf with 2 to 3 tablespoons of melted butter. Sprinkle heavily with confectioners’ sugar.

Once loaves are cool, brush with butter again and sprinkle with sugar. Wrap loaves in plastic wrap. Keep in cool, dry place until ready to serve. Plastic-wrapped stollen will keep for about 2 weeks or so.

If needed, sprinkle with more confectioner's sugar for serving.


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